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Trenette with fennel pesto and almonds
ingredients
servings
4
Fennel
2 unit
Trenette, pasta
300 grams
Lemons
1 unit
Oranges
1 unit
Almonds
40 grams
Food yeast flakes
50 grams
Extra virgin olive oil
to taste
Salt
to taste
Pepper
to taste
first courses from Italy
Trenette with fennel pesto and almonds
Trenette with fennel pesto and almonds
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The pasta recipe with fennel and almond pesto is one of those jolly dishes to use when you have very little time available to cook or scratch but you do not want to give up a good plate of dry pasta and give in to sad salads or sandwiches last minute.
preparation
step 1
Clean and wash the fennel, cut into chunks and dip for 2-3 minutes in plenty of boiling salted water and acidulated with the juice of 1/2 lemon.
step 2
Drain and transfer them in the mixer bowl with the almonds and a pinch of salt, then blend adding oil flush to obtain a creamy mixture. Pour into a bowl, add the baking powder and season with salt and pepper.
step 3
Meanwhile, cook the pasta in plenty of boiling salted water. Drain it al dente, transfer it with the seasoning and stir.
step 4
Divide the spaghetti into the dishes, decorated with grated orange zest and fennel barbini and good appetite !! FOR THIS AND OTHER RECIPES GO TO MY BLOG: IOVEGGIE.IT
